Black Bean and Quinoa Soup
This hearty vegan soup is full of Southwest flavors and textures. The ingredients are simple and it's really easy to make. It is tasty and packed full of plant-based protein and fiber.
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 onion chopped
- 4 carrots peeled and chopped
- 2 celery stalks chopped small
- 3 tbsp tomato paste
- 1 cup quinoa
- 30 oz black beans 2 cans drained
- 9 cups water
- 1 tbsp smoked paprika
- 2 tsp salt
- 1 cup frozen corn
- 1 bunch cilantro
- 2 chipotle peppers in adobo
For Garnish:
- 2 avocados peeled and diced
- 2 limes cut in wedges
- 2 green onions chopped
Instructions
- In a large pot, over medium heat, heat oil and fry onion and garlic for 5 minutes until fragrant.
- Add celery and carrots and cook for 5 minutes stirring occasionally.
- Add tomato paste and cook, stirring often for 5 minutes until the color gets deeper red.
- Add 8 cups water, beans, quinoa and corn.
- In a high speed blender, combine half bunch cilantro, chipotle peppers and water. Blend until smooth and add to pot.
- Cover to boil then simmer 20 minutes until veggies are soft and quinoa is cooked.
- Garnish with chopped cilantro, green onion, lime wedges and avocado.
Nutrition
Calories: 427kcalCarbohydrates: 64gProtein: 18gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 898mgPotassium: 1277mgFiber: 22gSugar: 5gVitamin A: 7747IUVitamin C: 22mgCalcium: 101mgIron: 5mg
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